It’s been a very long time since I published a post with a recipe attached to it. But it’s summertime and who doesn’t think of a piping hot cobbler made with fresh berries, straight from the kitchen with a scoop of vanilla ice cream on top? Other than strawberry shortcake, I can’t think of a dessert that says summer better than cobbler.
This recipe comes via Blackberry Farm Cookbook. I first read about this amazing farm/inn from Talk of the House and from her post alone, I decided I had to have the cookbook which was scheduled to be published just in time for Christmas. Kevin and Sarah bought it for me and I decided I needed to prepare the cobbler for Father’s Day dinner, when they could enjoy it with us.
Details about Blackberry Farm from their book: Nestled in the blue mists of Tennessee’s Smoky Mountains, the 10,000-acre bucolic refuge of Blackberry Farm houses a top-rated small inn with one of the premier farm-to-table restaurants in the country. This sumptuous cookbook offers a collection of recipes that are as inspired by the traditional rustic cooking of the mountainous south as they are by a fresh, contemporary, artistic sensibility. Some of the dishes are robust, others are astonishingly light, all are full of heart and surprise and flavor — and all are well within the reach of the home cook.
For information on the book visit Amazon.
8 cups fresh blackberries
1 ¼ c. sugar
Zest and juice of ½ lime
1 Tablespoon cornstarch
1 ¼ c. all-purpose flour
1 ¼ teaspoons baking powder
¼ teaspoon baking soda
1/8 teaspoon fine sea salt (I omitted the salt because I used salted butter)
6 Tablespoons (3/4 stick) unsalted butter, cut into small cubes and chilled
¼ cup buttermilk
1. Preheat the oven to 350°
2. In a large bowl, toss together blackberries, 1 cup of the sugar, and the lime zest. In a small bowl, whisk together lime juice and the cornstarch until smooth. Drizzle the lime juice mixture over the blackberry mixture and toss to combine. Scrape the blackberry mixture into a 10-inch cast-iron skillet or any other oven proof pan. (I used an oval baking dish).
3. In a medium bowl, whisk together the flour, baking powder, baking soda, salt and the remaining ¼ cup sugar. Use your fingertips to rub the butter into the flower mixture until it is the texture of coarse meal. Make a well in the center of the dry ingredients. Pour the buttermilk into the well and stir with a fork until the mixture comes together. Crumble the dough evenly over the top of the blackberry mixture.
4. Bake the cobbler for 40 minutes or until the blackberry filling is bubbling and the topping is golden brown. Let the cobbler rest for 10 minutes before serving.
Serve with whipped cream or ice cream.
In addition, as per my usual pairing of a good recipe, here are some lovely table settings with the season in mind.
Do you have a favorite summer dessert? Share, I’d love to try it. There are some desserts that just taste best when served during the season.